DIRECTIONS

Meanwhile, in large bowl, beat filling ingredients except eggs and crabmeat on medium speed until well blended.Add eggs, 1 at a time, beating well after each.Stir in crabmeat.Pour filling over crust.Bake an additional 40-50 minutes (use 9″ pan).Cool for 30 minutes.

With a knife, loosen edges of cheesecake.Cool an additional 30 minutes.Refrigerate at least 2 hours before serving.

DIRECTIONS

In a large bowl, with electric mixer on medium speed, beat together the butter, maple syrup and salt until lightened and fluffy, about 2 minutes.

Beat or stir the flour into the butter mixture just until evenly incorporated.

Firmly press the dough into the pan.

Lay a sheet of wax paper over the dough, then press it out to the edges until flat and smooth on top.Peel off and discard the paper. Using a fork, prick the dough all over.

Bake in the upper third of the oven for 17-21 minutes or until tinged with brown at the edges.

Transfer the pan to a wire rack and let cool briefly.

Using a table knife, spread the apple butter evenly over the dough.

CREAM CHEESE LAYER.

In a food processor, process the cream, maple syrup, egg and vanilla until well blended and completely smooth, about 30 seconds, stopping and scraping down the bowl sides several times or beat in bowl of electric mixer on low speed, the cream cheese, until very smooth, add the maple syrup, egg and vanilla and continue beating until well blended.

Pour the cream-cheese mixture over the apple butter, rap the pan or generously shake it to spread the cream cheese mixture out to the edges.

Bake in upper third of oven for 25-30 minutes or until the cream cheese layer is beginning to brown and appears barely set when the pan is jiggled.

Transfer the pan to a wire rack and let stand until cooled.Sift the cinnamon over the top.

Refrigerate until chilled and firm, about 1 hour.

Using a large sharp knife, cut the slab into 18 bars, wipe the knife clean between cuts.

Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month — If freezing, leave slab whole, then cut into bars when partially thawed.

DIRECTIONS

DOUGH:.

Lightly grease 24 mini muffin cups.

in a food processor, combine the flour and butter.

Process in an off/on pulses until mixture is the consistency of fine crumbs.

In a small bowl, beat together the egg yolk, vanilla, sugar, lemon zest and salt until well blended.Pour the egg yolk mixture over the flour mixture and process in off/on pulses until just evenly incorporated and smooth.do not overprocess.divide the dough into quarters.

Divide each quarter into 6 equal portions.Shape the portions into balls with lightly greased hands.

Flatten each ball slightly.Place each ball in a muffin cup; press down in the center so dough fits cup snugly and is slightly concave.

Set the muffin tins on a baking sheet.Preheat oven to 350 — *.

Bake in the upper third of the oven for 16-19 minutes, or until lightly browned all over and slightly darker at the edges.

Transfer the baking sheet with the muffin pans to wire racks.

FILLING:.

in a food processor, process the cream cheese, sugar, egg, lemon zest, lemon juice and vanilla until well blended and completely smooth.

Transfer the filling to a 2 cup measure with a spout.

Pour the filling over the baking dough rounds, dividing it evenly among the muffin cups.bake in the upper third of the oven for 10-12 minutes or until the filling is set and just beginning to color at the edges.Add more 1/4 tsp jam or preserves to the center of each tassie and continue baking until the filling is puffed and slightly tinged with color.4-5 minutes more.

Transfer the muffin pans to wire racks. Let stand until completely cooled.Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.filli.